The analysis results of the reducing sugar and HMF content in bread crumb with different storage time showed that the browning of bread crumb was caused by Maillard reaction.

• 通过对不同贮存时间面包瓤中还原糖含量和羟甲基糠醛(HMF)含量的测定，表明面包褐变主要是由美拉德反应引起。